How many times can you “pull” a meat? Many I think! I spotted this gorgeous looking chunk of brisket at the butcher and could not resist myself. It was like the meat was calling for me. I wondered- would it be rendang? or perhaps pulled beef. Hubby pipped up that we have not tried making pulled beef before and the challenge came on!
Many recipes out there called for the beef to be smothered with bbq sauce. We do not like those sauces as it often has fillers and plenty of sugar in it. Instead we marinated the beef with paprika and made sure the sauce was filled with fresh tomatoes and garlic. I did use some bacon to add flavour. The cinnamon may appear odd but it adds to the sauce for sure.
The 1+ kg brisket was enough to feed 5 meals. Three dinners and two lunches. It was awesome. Why? It saves time, electricity from cooking and that means when I’m tired, I know there is some pretty lovely tender pulled beef waiting in the fridge for us. Bulk cooking, I realised, provide other benefits too. We do less washing in the week, and the kitchen remains cleanly for longer. That means we can spend post dinner time doing more fun things like reading stories and having a longer bath time.
- 1+ kg beef brisket trimmed into 3-4 portions
- 2-3 tbsp paprika
- 1-2 tsp fennel salt
- 1 can of diced tomatoes
- 2 fresh tomatoes
- 1 tbsp tomato paste
- 2-3 sticks of celery
- 1 diced carrot
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp honey
- 2-3 gloves of garlic
- 2 cups of home made stock
- 1-2 pieces of bacon
- In the pressure cooker, make the sauce. Fry up chopped bacon and simmer diced tomatoes, chopped fresh tomatoes, celery , carrot, bay leaves, cinnamon, cloves garlic and some stock for 10 minutes or so.
- Meanwhile, marinate beef with fennel salt and paprika. Brown them in another pan.
- Place beef in the sauce together with stock. Put the lid on and pressure cook for 1 hr. Take the pressure off and shred the meat. You may choose to simmer the mixture for 5-10 more minutes till it becomes thick and delicious!